Baking, Cupcakes, Recipes

Devil Cupcakes

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I found the idea for these on Facebook and made them a couple of years ago for my fiancee as a birthday present.  They are sinfully rich.  We took the leftovers to work (you really can’t have too many of them and you kinda need a tall glass of milk to wash them down with!) and they were dubbed “Devil Cupcakes” due to how sinfully delicious they were.

Makes 12 servings

Ingredients

Brownie batter

  • 1/3 cup Dutch-processed cocoa
  • 1½ teaspoons instant espresso (optional)
  • ½ cup plus 2 Tablespoons boiling water
  • 2 ounces unsweetened chocolate, finely chopped
  • 4 tablespoons (½ stick) unsalted butter, melted
  • ½ cup plus 2 Tablespoons vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 2½ cups (17½ ounces) sugar
  • 1¾ cups (8¾ ounces) all-purpose flour
  • ¾ teaspoon salt
  • 6 ounces bittersweet chocolate, cut into ½-inch pieces
  • 1.5 cups Reeses pieces

Cupcakes

24 peanut butter Oreos

Frosting

  • 1/2 cup butter, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons milk, or as needed
  • 2 cups confectioners’ sugar

Directions

Cupcakes

  1. Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners.
  2. Prepare brownie mix:
  3. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted.
  4. Whisk in melted butter and oil. (Mixture may look curdled.)
  5. Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous.
  6. Whisk in sugar until fully incorporated.
  7. Add flour and salt and mix with rubber spatula until combined.
  8. Fold in bittersweet chocolate pieces and Reeses pieces.
  9. For each cupcake cup spread 1/2 teaspoon of peanut butter over each Oreo cookie and stack them on top of each other.
  10. Place Oreo stacks into the cupcake lined muffin cups.
  11. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies.
  12. If you have left over brownie batter, bake separately in a separate baker or muffin tin.
  13. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through.
  14. Let cool completely before frosting.

Frosting

  1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
  2. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
  3. Beat for at least 3 minutes for it to get good and fluffy.